Classic Side Salad Recipe

Prep vegetables

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons; measure 1/2 cucumber. Thinly slice red onion and separate into rings; you will use about 2 tablespoons sliced. Shred carrot if not pre-shredded.

Place 4 cups of mixed greens in a large mixing bowl. Scatter the halved cherry tomatoes, sliced cucumber, shredded carrot and sliced red onion evenly over the greens. Add 1/4 cup croutons on top (for Caesar or if you want crunch with the house). Toss lightly if dressing will be added immediately.

In a small bowl or jar combine 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk vigorously or shake the jar until the dressing emulsifies and is smooth (about 15–20 seconds). Taste and adjust seasoning — add a few drops more vinegar for brightness or a pinch more salt if needed.

Drizzle the dressing over the salad just before serving (use all the dressing for the listed calorie estimate). Toss gently to coat leaves evenly.

In a small bowl combine 1 tablespoon mayonnaise, 1 tablespoon grated Parmesan, 1/2 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon finely minced garlic and 1/8 teaspoon black pepper.

Whisk until smooth and slightly thick. If the dressing is too thick, add a drop of water or extra lemon juice to reach a pourable consistency.

Toss the salad with the Caesar dressing until evenly coated. Top with the additional 1 tablespoon freshly grated Parmesan and croutons. Serve with a lemon wedge on the side.

Portion the salad into a side bowl or plate. Offer the house dressing or Caesar dressing as prepared. Garnish Caesar with the extra Parmesan and a lemon wedge. Serve immediately so greens remain crisp.